No Bake Cheesecake Bars

kickassbaker.com

Salty pretzel crust  topped with a creamy no bake cheesecake filling is perfectly topped with plump juicy blueberries.

INGREDIENTS FOR PRETZEL CRUST

– 3 cups mini salted twist pretzels – ½ cup unsalted butter melted – ¼ cup brown sugar packed

INGREDIENTS FOR NO BAKE CHEESECAKE FILLING

– 8 ounces cream cheese softened to room temperature – 6 ounces goat cheese softened to room temperature – 2 cups heavy cream – ¼ cup granulated sugar

INGREDIENTS FOR BLUEBERRY TOPPING

– 2 cups fresh or frozen blueberries – ½ cup water – ½ cup granulated sugar – 2 tablespoons fresh lemon juice – 2 tablespoons cornstarch mixed with 2 tablespoons cold water – ½ teaspoon vanilla extract – 1 tablespoon lemon zest

Crush pretzel twists in a food processor. Add  melted butter and brown sugar to make the crust and press this mixture into the bottom of a baking pan. Bake 8-10 minutes and allow to cool while you make the filling and topping.

Mix together the filling ingredients until thick. Pour onto the slightly cooled crust and place in the fridge to chill.

The filling will firm up so it stays together when you slice it.

The blueberry topping is also easy to make. Fresh or frozen blueberries may be used to make the blueberry sauce topping.

Once prepared, this blueberry topping makes for the perfect complement to these cheesecake bars.

Have leftover blueberry sauce?  Top it on some ice cream or waffles. Another great use is to mix the sauce into your Overnight Oats for the perfect make-ahead breakfast treat.